Many people spend the hot days of August and September in their kitchens, canning and freezing the bounty from their gardens.
Hot, dry, summer days usually produce a good okra crop. In addition to enjoying fried okra, some people like to make pickled okra. Here’s an easy recipe for pickled okra.
Pickled Okra
Ingredients:
Small okra pods (usually use 15-20 pods per jar)
3 cups water
3 cups vinegar
1/3 cup canning salt
2 tsp. dill seed
1 garlic clove for each jar
Small hot peppers, use one slice in each jar
Directions:
Heat water, vinegar, salt, and dill seed to boil.
Prepare the jars and lids by boiling in a hot water bath. Pack into each hot jar: 1 garlic clove, 1 slice of pepper, and okra. May need to turn the okra in different directions (up and down) for maximum fit. Ladle the liquid into the jars. Cover well but leave some room at the top. Remove air bubbles. Adjust lids and rings. Process for 15 minutes in boiling water bath. Watch to make sure that the jars seal properly and the lids pop.
Note: I used Hatch peppers.
The recipe is enough for 4 quarts of pickled okra. The liquid recipe can be doubled and it will be enough to fill 8 quart jars or 12 pint jars.
Enjoy!
Stay tuned for the next historical post on October 15th: Twin-City Profile: Phillip H. Lybrook.
